Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds and their industrial applicability

Tavares, Loleny; Santos, Lúcia; Noreña, Caciano Pelayo Zapata

doi:10.1016/j.tifs.2021.05.019

Cited by 59 publications

(27 citation statements)

References 52 publications

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“…Exposure to high temperatures, oxygen, and light can cause the degradation, volatilization, and oxidation of OSCs, which are volatile in garlic derivative products owing to their thermal instability (Ilić et al., 2017; Tavares et al., 2019; Tavares & Zapata Noreña, 2019). Encapsulation is one of the methods used to sustain the active components in black garlic derivative products in the food industry (Tavares et al., 2021). In several studies, encapsulation technologies have been applied to garlic essential oil (GEO) and garlic extract (GE).…”

Section: Strategy For Sac‐rich Product Developmentmentioning

confidence: 99%

“…There is a trend for food ingredients to have more complicated functionality; however, many of these functions, such as delayed release, thermal stability, and a suitable sensorial profile are often impossible to achieve without encapsulation (Đorđević et al., 2014). The most difficult aspect of using enhanced food items is the production of stable products that can preserve their integrity and useful characteristics during preparation, processing, shipping, and storage until they reach the end consumer (Tavares et al., 2021).…”

Section: Strategy For Sac‐rich Product Developmentmentioning

confidence: 99%

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S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development

Yudhistira

Punthi

Lin

et al. 2022

Comp Rev Food Sci Food Safe

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S‐allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti‐apoptotic, anti‐inflammatory, anti‐obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distinctive bioactive elements in garlic. Previous studies have provided evidence that the concentration of SAC in fresh garlic is in the range of 19.0–1736.3 μg/g. Meanwhile, for processed garlic, such as frozen and thawed garlic, pickled garlic, fermented garlic extract, and BG, the SAC content increased to up to 8021.2 μg/g. BG is an SAC‐containing product, with heat treatment being used in nearly all methods of BG production. Therefore, strategies to increase the SAC level in garlic are of great interest; however, further knowledge is required about the effect of processing factors and mechanistic changes. This review explains the formation of SAC in garlic, introduces its biological effects, and summarizes the recent advances in processing methods that can affect SAC levels in garlic, including heat treatment, enzymatic treatment, freezing, fermentation, ultrasonic treatment, and high hydrostatic pressure. Thus, the aim of this review was to summarize the outcomes of treatment aimed at maintaining or increasing SAC levels in BG. Therefore, publications from scientific databases in this field of study were examined. The effects of processing methods on SAC compounds were evaluated on the basis of the SAC content. This review provides information on the processing approaches that can assist food manufacturers in the development of value‐added garlic products.

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Section: Strategy For Sac‐rich Product Developmentmentioning

confidence: 99%

Section: Strategy For Sac‐rich Product Developmentmentioning

confidence: 99%

S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development

Yudhistira

Punthi

Lin

et al. 2022

Comp Rev Food Sci Food Safe

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“…The physicochemical phenomena associated with the release mechanisms of encapsulated ginger bioactive compounds should be investigated, since it is important to understand the release mechanisms. 67 In addition, studies on moisture sorption isotherms, accelerated stability tests at elevated stress conditions (such as humidity, temperature, and pH) and studies on the thermodynamic properties using the encapsulated ginger powders are recommended in future research, since these studies play an essential role in preservation and storage, and prediction of the shelf life of dehydrated food products.…”

Section: Perspective Main Results and Future Challengesmentioning

confidence: 99%

Ginger: a systematic review of clinical trials and recent advances in encapsulation of its bioactive compounds

et al. 2022

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“…Researchers over the years have investigated various parts of local medicinal plants to identify phytoconstituents with potential bioactivity, and further develop them into new drug therapies [ 127 , 128 ]. Allium species contain the common phytocompounds (anthocyanins, flavonoids, organosulfur, sterols, saponins, phenolic acids, amino acids, vitamins and minerals) [ 129 , 130 , 131 , 132 ] with innumerable biological properties [ 130 , 131 , 132 , 133 ]. Owing to these biological advantages, Allium species are locally used in managing various diseases affecting human organs and organ systems such as inflammation, microbial pathologies and oxidative stress injuries [ 130 , 131 , 132 , 133 ].…”

Section: The Genus Alliummentioning

confidence: 99%

The Phytochemistry and Pharmacology of Tulbaghia, Allium, Crinum and Cyrtanthus: ‘Talented’ Taxa from the Amaryllidaceae

et al. 2022

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Amaryllidaceae is a significant source of bioactive phytochemicals with a strong propensity to develop new drugs. The genera Allium, Tulbaghia, Cyrtanthus and Crinum biosynthesize novel alkaloids and other phytochemicals with traditional and pharmacological uses. Amaryllidaceae biomolecules exhibit multiple pharmacological activities such as antioxidant, antimicrobial, and immunomodulatory effects. Traditionally, natural products from Amaryllidaceae are utilized to treat non-communicable and infectious human diseases. Galanthamine, a drug from this family, is clinically relevant in treating the neurocognitive disorder, Alzheimer’s disease, which underscores the importance of the Amaryllidaceae alkaloids. Although Amaryllidaceae provide a plethora of biologically active compounds, there is tardiness in their development into clinically pliable medicines. Other genera, including Cyrtanthus and Tulbaghia, have received little attention as potential sources of promising drug candidates. Given the reciprocal relationship of the increasing burden of human diseases and limited availability of medicinal therapies, more rapid drug discovery and development are desirable. To expedite clinically relevant drug development, we present here evidence on bioactive compounds from the genera Allium, Tulgbaghia, Cyrtanthus and Crinum and describe their traditional and pharmacological applications.

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Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds and their industrial applicability

Cited by 59 publications

References 52 publications

S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development

S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development

Ginger: a systematic review of clinical trials and recent advances in encapsulation of its bioactive compounds

The Phytochemistry and Pharmacology of Tulbaghia, Allium, Crinum and Cyrtanthus: ‘Talented’ Taxa from the Amaryllidaceae

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